1 c. butter, softened
1 c. sugar
1 tsp. vanilla
2 eggs
2 c. flour
1 c. chopped nuts
1 (19 oz.) can raspberry or cherry pie filling

Cream butter and sugar until light. Beat in vanilla and eggs. Add flour and nuts. Beat just to mix. Using a 13 x 9 inch pan (if glass, grease it). Spread 3/4 of batter evenly in bottom. Carefully spread pie filling over batter. Drop by teaspoon remaining batter over top. Bake at 325 degrees for 45 minutes. Leftovers should be refrigerated.